Temp in chamber question

[Dennis]

I’m working on Salami for the first time using UMAI material, directions and recipe. It should be done in about a week and a half. I have had excellent results so far, not using a curing chamber.

So UMAI must have done enough research and testing to get it right. I have a neighbor who came from Italy making products the “old” way and he is impressed so far. He said he wanted to taste first to give me his seal of approval……..

I trust what UMAI and the people here are saying.

Good luch